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Tuscan Turkey Soup

Tuscan Turkey Soup

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1. In a large saucepan, heat oil over medium-high heat

  • 2 tablespoons Daily Chef 100% Pure Olive Oil X Gourmet olive oil imported from Italy Daily Chef™ 100% Pure Olive Oil is perfect for sautéing, baking and drizzling. Learn More >
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 2 cups cubed cooked turkey
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Grated Parmesan cheese, optional
4.4/5 (8 Votes)

Old-Fashioned Spiced Sour Cream Doughnuts

Old-Fashioned Spiced Sour Cream Doughnuts

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Whisk flour, sugar, baking powder, 3 tsp

  • 4 C (1 lb. 2 oz.) bread flour, sifted
  • 1 C sugar
  • 4 tsp baking powder
  • 4 1/2 tsp cinnamon
  • 4 tsp nutmeg
  • 3 tsp ginger
  • 2 tsp allspice
  • 1 1/2 tsp kosher salt
  • 1/2 tsp cloves
  • 2 eggs
  • 1 1/4 C sour cream
  • 4 Tbs butter, melted
  • canola oil, for frying
  • 2 C powdered sugar
  • 1 1/2 tsp vanilla
4.3/5 (23 Votes)

Korean Grilled Chicken

Korean Grilled Chicken

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Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half

  • 1 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 heaping tablespoon Korean chili paste (recommended: Kochi Chang)
  • 2 tablespoons grated fresh ginger
  • 6 cloves garlic, chopped
  • 1 green onion, thinly sliced
  • 2 teaspoons toasted sesame oil
  • Freshly ground black pepper
  • 1 1/2 teaspoons toasted sesame seeds
  • 1 (3-pound) chicken, butterflied, cut into parts
  • 4 (6-inch) flour tortillas, warmed
4.4/5 (11 Votes)

Spinach Ranch Pizza

Spinach Ranch Pizza

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Instructions 1. In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until ye...

  • Crust
  • 3/4 cup warm water
  • 2 1/2 teaspoon yeast
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1/2 teaspoons salt
  • 1 1/2- 2 cups whole wheat flour (bread or pastry works well)
  • Ranch
  • 3/4 cup whole milk greek yogurt
  • 2 tablespoons fresh minced chives
  • 1 tablespoons fresh minced parsley
  • 1/2 tablespoon fresh minced dill
  • 1 small clove garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2-4 tablespoons buttermilk*
  • Toppings
  • 1 small red onion
  • 3-4 handfuls baby spinach
  • 2-3 cups shredded mozzarella cheese
4.6/5 (15 Votes)

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan & gluten-free} | Ambitious Kitchen

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan & gluten-free} | Ambitious Kitchen

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Instructions 1. To cook quinoa: Rinse quinoa with cold water in mesh strainer

  • For the dressing:
  • 3/4 cup uncooked quinoa
  • 1-2 cups shredded red cabbage, depending on how much crunch
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/4 cup diced green onions
  • 1/2 cup cashew halves or peanuts (honey-roasted is good)
  • Optional: 1 cup edamame or chickpeas
  • Fresh lime, for a bit of tang
  • 1/4 cup all natural peanut butter
  • 2 teaspoons freshly grated ginger
  • 3 tablespoon soy sauce, gluten-free if desired
  • 1 tablespoon honey (use agave if vegan)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin, if necessary
4.4/5 (13 Votes)

Red Enchilada Sauce

Red Enchilada Sauce

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Heat oil in a small saucepan over medium-high heat

  • 2 Tbsp. vegetable or canola oil
  • 2 Tbsp. flour
  • 4 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken broth
4.5/5 (18 Votes)

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

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Preheat oven to 350ºF. In small bowl, mix together the oats and baking soda; set aside

  • 2/3 cups Rolled Oats (gluten-free If Desired)
  • 1 teaspoon Baking Soda
  • 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
  • 2/3 cups Dark Brown Sugar
  • 2 Large Eggs
  • 1-1/2 teaspoon Vanilla Extract
  • 2/3 cups Chocolate Chips
4.6/5 (8 Votes)

Braised Chicken with Kale

Braised Chicken with Kale

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Deb Wise, Cooking Light NOVEMBER 2011

  • 2 tablespoons canola oil, divided
  • 4 chicken leg quarters, skinned
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 5 garlic cloves, chopped
  • 1 (16-ounce) package cut prewashed kale
  • 1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
  • 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
  • 1 tablespoon red wine vinegar
4.7/5 (6 Votes)

coconut, almond + quinoa breakfast cakes

coconut, almond + quinoa breakfast cakes

By

I blend everything except the spelt flour, salt, sugar and leavening agents to really smooth out the almond flour

  • Serves 3-4
  • 2 1/2 Tbs melted coconut oil, divided
  • pinch of cinnamon
  • 1/2 C quinoa, rinsed
  • 1 C milk of choice
  • 2 tsp lemon juice
  • 1/2 C flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbs coconut palm sugar
  • 1/2 tsp fine sea salt
  • 1 1/2 C almond meal
  • 2 tsp vanilla extract
  • 2 bananas, sliced + divided
  • 2 Tbsp cacao nibs
5/5 (1 Votes)

Pumpkin Muffins

Pumpkin Muffins

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Preheat oven to 400 degrees F

  • 1 cup all-purpose flour
  • 1 cup whole-grain pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons unsulphered molasses
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup lowfat buttermilk
  • 1/4 cup raw, unsalted pumpkin seeds
4.7/5 (6 Votes)